Quick Ricotta Donuts

How to prepare quick ricotta donuts

1. Mix the ricotta with the egg and milk until the mixture becomes smooth, looking like thin sour cream.
2. Separately, mix the rest of the ingredients, except the oil and powdered sugar. Pour them over the ricotta mixture and mix until everything is well combined. The donut batter should be quite elastic and not run off the spoon (see photo 1).
3. Cover the bowl and refrigerate for at least 30 minutes.
5. Heat the oil well. Turn the heat to medium-low and start forming the donuts directly in the oil with a teaspoon. You don't need to worry too much about the shape - when they start frying, they puff up and become round and beautiful. They will keep turning by themselves in the oil due to their round shape, but you need to help them sometimes and flip them so they cook evenly on both sides. When golden, after about 5 minutes, remove them onto paper towels and let them cool slightly.
6. Dust them with vanilla powdered sugar. They're delicious warm or cold. They're still good the next day.
   * It was late when I made them and I didn't have patience for them to cool down, so I dusted them while hot, which caused the sugar to get moist and they didn't look as nice; for a better appearance, I recommend dusting them only when warm, not hot.

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